Beet Kvas

   

Beet Kvas

I was making several attempts to make beet kvas which would be not just healthy, but actually tasty drink. And finally, below is the recipe for delicious beet kvas as I imagine it to be. It ment to be drunk in small quantities as it is strong and potent potion, so don't loose control :) or your stomach might get upset. 

- 2 large beet roots

- 2 tbsp salt 

- 1 tsp whole black peppercorn

- 1 tsp whole allspice

- 2 garlic cloves, sliced

- 2 bay leaves

- filtered water

1) Peel beets, cut into large sticks and place in a clean glass 1-gallon jar

2). Add remaining ingredients, cover loosely with a lid and let it stay on a counter for 7-10 days.

3). I like to check on it every day. First days you'll see a little of white foam on a surface.  I spoon it out and discard. 

At the end of the process of fermentation,  after about 5 days,  you'll notice that kvas become very dark, there is no white foam anymore but rather pretty,  dark bubbles around the top on a surface. 

With a clean spoon, try a little of kvas every day,  when it reaches the right for you level of acidity,  transfer it in a fridge and enjoy in a little quantities at a time.  Remember,  that beet pieces can be used as well,  in a salad or just as a nice side to your meal.

Notes:

- when buying beets, choose the darkest.

- for fermentation,  I like to upcycle tall and narrow pickle jars with a wide neck.

- traditionally, at old times,  in Ukraine, beet kvas was often used in cooking,  for borscht or stews.

Vegan Mimosa Salad

  

Vegan Mimosa Salad

In Ukraine people knows Mimosa salad very well - it's a canned fish,  potato,  eggs,  carrots,  grated and layered with some mayo spread in between layers.  Rich, filling and yummy,  it was one of my favorite.. well,  a while ago.

Now,  when I'm vegan for a several years now,  I finally found the vegan version of recipe that I really like. Here the recipe for a crowd. 

For about 10" Mimosa salad: 

- 2 blocks of extra firm tofu

- 4 large golden yellow potatoes

- 2 large carrots

- 4-6 sheets or nori seaweed

- 5 green onions, green part only

- pinch or two of turmeric powder

- 1 tbsp soy sauce

- pinch or two black salt

- vegan mayo

- 1/2 tbsp flavorless olive oil

- 2 tsp smoked paprika powder

- salt, pepper

- two dill sprigs for garnishing

1) Peel potato and carrots and cook them in a boiling water until completely cooked. Drain the water, cool down potatoes and carrots. 

2). Break nori into large chunks and process in a  food processor into small pieces (or cut it with a scissors).

3). Coursely grate tofu and cook in a non-stick pan, stirring, for a couple minutes until it's hot and cooked through. Divide into two parts. 

In one part add soy sauce, seaweed and smoked paprika, mix well and set aside.  It's going to be our "canned fish" bottom layer.

Divide second half into smaller part and larger part.  To a smaller part,  add black salt and pinch of turmeric. It's going to be our "egg yolks". To a larger part, add pinch of black salt and a spoon or two mayo, it's going to be our "egg whites".

4). Chop green onion.

5). Assembling. I used special ring for layered salads,  but you can just use any round dish. Here is the order of layers you need to put your ingredients in:

- "canned fish" tofu

- mayo

- green onion

- coarsely grated potato

- mayo

- coarsely grated carrots

- mayo

- "egg whites" tofu

- "egg yolks" tofu around the edges

- garnish with dill and "egg yolks" to create a pretty mimosa branch

- cover with plastic wrap and keep in a fridge.

Notes:

- Salad can be prepared one day in advance.

- Secret ingredient is the black salt. It transforms tofu into eggs giving that specific eggy aroma. I would highly suggest do not omit this ingredient.